Obsidian/03.03 Food & Wine/Steak Salad with Stone Fruit, Pistachios and Cheddar.md

---

ServingSize: 2
cssclass: recipeTable
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Tag: ["🥩", "🍑", "🥗", "🥬", "🟥"]
Date: 2023-06-24
DocType: "Recipe"
Hierarchy: "NonRoot"
location:
CollapseMetaTable: true
Meta:
 IsFavourite: False
 Rating:
Recipe:
 Courses: "Side dish"
 Categories: "Salad"
 Collections: "French"
 Source: "https://wsj.com/recipes/steak-salad-with-stone-fruit-pistachios-and-cheddar-c06914b6?mod=recipe-inset"
 PreparationTime: 35
 CookingTime: 35
 OServingSize: 4
Ingredients:
 - 1.5 pounds boneless New York Strip steaks
 - 1 pinch Kosher salt and freshly ground black pepper
 - 5.5 tablespoons olive oil
 - 1 large head of frisée, leaves separated
 - 2 heads of endive, leaves separated
 - 0.5 cup pistachios, toasted and roughly chopped
 - 8 ounces sharp cheddar cheese, crumbled into ½ inch pieces
 - 3 medium peaches, plums, apricots or pluots
 - 2 tablespoons champagne or white wine vinegar
 - 0.5 tablespoon minced shallot
 - 0.5 tablespoon whole grain mustard
 - 1 tablespoon honey

---

Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]]

---

 

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action MetaEdit: Run MetaEdit
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```
^button-SteakSaladwithStoneFruitPistacciosandCheddarEdit

```button
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type command
action Save current file
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^button-SteakSaladwithStoneFruitPistacciosandCheddarNSave

 

# Steak Salad with Stone Fruit, Pistachios and Cheddar

 

```toc
style: number
```

 

---

 

### 🗒 Practical Informations

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FROM "03.03 Food & Wine/Steak Salad with Stone Fruit, Pistachios and Cheddar"
```

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---

&emsp;

### 🧫 Ingredients

&emsp;

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---

&emsp;

### 🔀 Instructions

&emsp;

1. Season steaks with salt and pepper and rub with a ½ teaspoon olive oil. Let rest for at least 15 minutes.
2. In a large bowl, toss frisée, endive, pistachios and cheddar. Halve fruit and discard pits. Slice into wedges, about ¼ to ½ inch-thick, and toss into the salad.
3. Add 2 tablespoons oil to a large, heavy skillet and heat over medium-high. Once hot, sear steaks until a golden crust forms, about 2-3 minutes. Flip and sear reverse side, 2-3 minutes more. Transfer to a plate and rest for at least 10 minutes. Slice steak thinly across the grain.
4. Meanwhile, make vinaigrette: In a small bowl, combine vinegar, shallot, mustard and honey. Season with salt and rest for at least 5 minutes. Slowly whisk in 3 tablespoons of olive oil.
5. Spoon half the vinaigrette onto the salad and toss until evenly coated. Season with salt and pepper and add more dressing if necessary. Divide salad between four plates and nestle sliced steak in and over the leaves. Scatter any bits of nuts and cheese that are remaining in the salad bowl over the top.